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Spicy White Cheddar Shortbread Crackers

Shortbread is a treat anytime of year, but it has long been a tradition to serve this delicacy at Christmas, usually as a treat sweetened with jam. This year, Gay Lea Foods has provided me with a sample of their butter and two new innovative recipes to grace your holiday table this year. While the banana coconut cream shortbread sounded appealing, my taste for savory and spicy drew me immediately to the chipotle and white Cheddar shortbread crackers. Light and buttery with a wonderful cheese flavor and a perfect piquancy from habanero powder — I didn't have chipotle on hand — my husband and I couldn't stop eating them as soon as they had cooled down! Very highly recommended for entertaining at this time of year, or for a snack if you're not so inclined to share! Although the recipe makes about 30 crackers, they're so light that they'll disappear much faster than you would expect — do double or triple the recipe if there's going to be more than a handful of people, and if there are any left by any chance they will keep in a tightly sealed container for up to a week.

I am also pleased to offer another Christmas giveaway. This one is restricted to residents of Ontario, as Gay Lea only distributes their goods in this province. Simply leave a comment by the 19th of December for a chance to win a random draw which includes a lovely basket valued at $60 CDN. The contents are Gay Lea coupons, cookie cutters, a rolling pin, a bag of Redpath sugar, egg white coupons, cookie recipes, shortbread tips and a Gay Lea tin. For those that do not have a blog, please insert your email address along with your comment so I contact you if you win.

In a food processor, pulse the flour, cornstarch, sugar, spice and salt. Add the butter, cheese and a few tablespoons of water, and pulse until a soft dough forms.

Divide the dough into two equal portions. Shape into logs about 1-inch thick. Wrap in plastic wrap and chill for at least 1 hour.

Preheat an oven to 350° and line a baking sheet with parchment paper.

Slice each log into rounds about 1/4-inch thick and transfer to the prepared baking sheet. Bake for 10 to 12 minutes or until the crackers begin to brown on the edges. Rotate the baking sheet part way through the baking time. Repeat with the remaining dough.

Cool the crackers on a wire rack before serving. Store in a tightly sealed container for up to a week.

Wow, I love savory cookies and can't believe I made some the other day without a recipe, in fact adding whatever leftover ingredients I had at home. I add some harissa for a spicy kick but I also prefer a mixture of 4 different kinds of peppers.

Please don't include me in the giveaway because I don't live in Ontario, but I just wanted to say that this shortbread looks amazing! I love love love the addition of habanero/ cayenne powder. I bet it adds a nice little kick.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.